"Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels."
"These are many varieties, but to make it easy, the following recipes showcase easy-to-find mushrooms: white button mushrooms, portobellos, cremini mushrooms (immature portobello mushrooms), and "baby bellas" (a label used to describe more mature cremini that are bigger than standard cremini but not as big as portobellos). If your source stocks shiitake mushrooms, they are delicious and have an appealing meaty taste."
"This scrumptious dish has a velvety sauce that is packed with flavor. It's so good, I don't think you will miss the meat used in a classic Beef Bourguignon. I like to serve it over polenta, but butter noodles or mashed potatoes are good too. Leave the portobello mushrooms gills intact; they enhance the stew's color and flavor. Yield: 6 to 8 servings"
Fresh mushrooms should be firm and free of soft spots or mold. Wash mushrooms just before using and store them unwashed. Never submerge mushrooms in water because they absorb liquid and become mushy; instead wipe with moist paper towels or use a soft-bristled mushroom brush, or very briefly dunk and dry only if extremely dirty. Common easy-to-find varieties include white button, portobello, cremini, and baby bellas; shiitakes add a meaty taste. Mushroom Bourguignon features portobello pieces in a velvety, flavorful sauce, enhanced by retaining the gills, and is served over polenta, buttered noodles, or mashed potatoes.
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